- Name: Human Nutrition
- Discipline: Nutrition
- Units (Credits): 3
- Transfer Information: (Courses with numbers 100 to 299) This course is designed to apply toward a WNC degree and/or transfer to other schools within the Nevada System of Higher Education, depending on the degree chosen and other courses completed. It may transfer to colleges and universities outside Nevada. For information about how this course can transfer and apply to your program of study, please contact a counselor.
- Academic Division: Liberal Arts
- Prerequisites: MATH 120, MATH 126 or higher or consent of instructor
I: Catalog Course Description
Offers a beginning course in the principles of human nutrition including a study of each of the major nutrients and how they relate to good health and a well balanced diet. Includes four laboratory experiences.
II. Course Objectives and Linkage to General Education Program
The information in the parentheses after a course objective refers to the specific general education (GE) learning outcome that the objective meets. Objectives without this information are not linked to WNC’s general education program.
Upon successful completion of NUTR 121 Human Nutrition, (defined as a 75% course score or better) learners will be able to:
- Describe and/or define terms such as calories, nutrients, essential nutrients, Recommended Dietary Allowances and malnutrition (GE #1);
- Illustrate and explain safe food handling, diet and disease relationships, food additives and regulations, nutritional assessment and nutrient deficiencies among various age groups (GE #1);
- Illustrate and explain the role that nutritional science and technology plays in the modern world (GE #1);
- Illustrate and explain the role that nutrients play in human health, with a focus on the major nutrients, including carbohydrates, proteins, lipids, water, vitamins, minerals. (GE #1);
- Present accurate calculation and symbolic operations, and explain how such calculations and operations are used in either introductory nutrition or in interpreting information in related fields. (GE #1, #3).
All students will have a basic (one semester of a non-traditionally-lab-experienced one-semester course) knowledge of nutrients, nutritional status, recommended dietary allowances, dietary reference intakes, and essential nutrients; problem solving, creative, and critical thinking skills, including distinguishing nutrition fact from fallacy; the principles of nutritional assessment; data collection and interpretation; nutrient percentages on nutrition labels and in planning a well-balanced diet.